Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration

This study assessed the volatilome of modified atmosphere packaged (MAP) 70%N2/30%CO2 and air-packaged (AP) pork loins at 4 °C and − 2 °C storage conditions using electronic (E-) nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) integration. Sensory characteristics mostly deteriorated as storage progressed (P < 0.05) in AP than MAP groups under both conditions. The E-nose sensors (W3C = aromatic compounds, W1C = aromatic compounds, and W5C = short-chain alkane aromatic constituents) were linked to the early sampling period, suggesting the prevalence of compounds eliciting a pleasant odor in samples. Nonetheless, from 7 d and 21 d, AP groups clustered around W3S = long-chain alkanes, W1W = sulfides, W2W = organic sulfides, W1S = methyl, and W6S = hydrides sensors, and MAP groups on 14 d and 28 d at 4 °C and − 2 °C, respectively, indicating significant spoilage activities (P < 0.05). HS-GC-IMS detected 46 volatile organic compounds (VOCs), including their dimers (D) and monomers (M). Although hexanal, propanal, and limonene (D) were detected at both conditions throughout sampling, most spoilage-derived compounds were highly present in AP groups on 7 d (4 °C) and 21 d (−2 °C), demonstrating significant meat deterioration than MAP groups. This study affirms the potential benefit of the gas composition in spoilage inhibition and shelf-life extension in foods. It will also provide food scientists and industries the insight to understand and improve the synergy of both methods to comprehensively evaluate the volatile profiles in foods, not limited to spoilage.